This is a "morning" version of spaghetti. Make portions of this dish ahead of time so breakfast or brunch preparation is easier.
Prepare sauteed tomato sauce; cover and keep warm (or make ahead). Cook spaghetti according to package instructions; drain. Return spaghetti to sauce pan; cover and keep warm.
Meanwhile, preheat the oven to 350 degrees. In a large saucepan, heat the olive oil over medium heat and add the onion. Cook and stir about 5 minutes or until tender. Add mushrooms, zucchini, sweet pepper and garlic. Cook and stir about 3 minutes more or just until the vegetables are tender. Drain off the liquid and stir in the salt, oregano and black pepper. Cool.
In a large mixing bowl, beat the eggs, milk and Parmesan cheese with an electric mixer on low speed until combined. Add the cream cheese and beat for 30 seconds.
Place the spaghetti in the bottom of a greased 3-quart rectangular baking dish. Add the vegetable mixture. Sprinkle with the cheddar cheese. Pour egg mixture evenly over mixture in the dish. Press mixture lightly with the back of a large spoon. Bake about 40 minutes or until mixture is set and lightly browned on the edges.
To serve, cut the frittata into serving sized pieces and spoon 1/3 cup sauteed tomato sauce onto each plate and place a serving of frittata on top of sauce. Makes 12 servings.
Sauteed Tomato Sauce
In a medium saucepan, heat 2 T. butter over medium heat. Add 3/4 cup onions and cook for about 5 minutes or until the onion is tender, stirring frequently. Add 2 cloves of minced garlic and cook and stir for 30 seconds. Carefully stir in 1 28 oz. can Italian-style tomatoes in puree, undrained and cut- up; half of a 6-oz. can tomato paste, 1/2 tsp. sugar, 1/4 tsp. salt and 1/4 tsp. pepper. Bring to boiling; reduce heat and simmer, uncovered for about 15 minutes. If desired, add 1 tsp. dried oregano, crushed. Cook for 5 minutes more. Makes about 4 cups.
Sauteed Tomato Sauce
6 oz. uncooked spaghetti
2 T. olive oil
3/4 cup chopped onion
1 1/2 cups sliced fresh mushrooms
1 medium zucchini, cut into bite-sized strips (about 1 1/2 cups)
1 medium red sweet bell pepper, cut into thin bite-sized strips
2 cloves garlic, minced
1 tsp. salt
1 tsp. dried oregano, crushed
1/2 tsp. black pepper
1 1/4 cups milk
1/2 cup grated Parmesan cheese
2 8 oz. pkgs. cream cheese, cut into small cubes
1 1/2 cups shredded sharp cheddar cheese